西藏‘斯布’牦牛宰后成熟过程中挥发性风味物质差异分析

发布时间：2018-03-04 16:35

本文选题：‘斯布’牦牛肉　切入点：挥发性物质　出处：《甘肃农业大学学报》2017年06期 　论文类型：期刊论文

【摘要】：【目的】研究西藏‘斯布’牦牛肉宰后成熟过程中风味物质的变化及差异.【方法】以西藏‘斯布’牦牛肉为研究对象,采用固相微萃取(HS-SPME)与气相色谱-质谱(GC-MS)联用技术,对成熟第1,2,3,5,7,14,21,28天的牦牛背最长肌中挥发性风味物质进行测定,分析牦牛肉成熟过程中主要挥发性化合物种类差异,并用主成分分析成熟过程中主要风味物质的变化.【结果】在西藏‘斯布’牦牛肉成熟过程中共检测到57种挥发性风味化合物,共9类,其中醛类18种,醇类7种,烃类19种,酮类化合物2种,酯类2种,酸类5种,及其他化合物4种.在成熟过程中,第1,2天风味物质种类差异较小,第3天开始风味物质种类明显增加,主要增加了醇类物质,第5,7,14,21天的主要风味物质与成熟第3天大致相同,但其总体风味物质增多,第28天乙醇含量最大,且风味物质主要为酸类.【结论】西藏‘斯布’牦牛肉成熟过程中共测得57种挥发性风味化合物,并通过主成分分析将风味物质按照成熟时间分为前、中、后3个时期,其种类及含量存在明显差异.
[Abstract]:[objective] to study the changes and differences of flavor substances in the post-mortem maturation of Tibetan 'sibur' yak. [methods] using solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) to study Tibetan 'Sibu' yak beef. The volatile flavor compounds in the longissimus dorsi muscle of yak were determined on the 1st day of maturation, and the difference of the main volatile compounds during the maturation of yak beef was analyzed. [results] 57 volatile flavor compounds, including 18 aldehydes, 7 alcohols, 19 hydrocarbons, were detected during the maturation of Tibetan 'Sibu' yak beef. There were 2 ketones, 2 esters, 5 acids, and 4 other compounds. The main flavor substances on the 21st day of the 5th day of the 7th and the 3rd day of maturation were approximately the same, but the total flavor substances increased, and the ethanol content was the highest on the 28th day. [conclusion] A total of 57 volatile flavor compounds were detected during the maturation of Tibetan 'Sibu' yak beef, and the flavor compounds were divided into three stages according to the maturation time by principal component analysis. There were obvious differences in species and contents.
【作者单位】：甘肃农业大学食品科学与工程学院;中国农业科学院北京畜牧兽医研究所;西藏自治区畜牧科学研究所;
【基金】：甘肃省“陇原青年创新人才扶持计划”项目国家现代农业(肉牛牦牛)产业技术体系资助项目(CARS-38) 甘肃农业大学青年导师基金项目(GAU-QNDS-201403)“电刺激对宰后牦牛肉品质及蛋白质特性变化规律的影响” 国家自然基金地区基金项目(31660469)
【分类号】：O657.63;TS251.52

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